Boil water and cook your pasta according to package instructions
Cook your salty meats in the pan (no need to add a fat like olive oil or butter- it's fatty enough on its own!)
Once the pasta is cooked, remove the pasta and set aside. Save the water, at least 1/2 cup
Whisk together the eggs and yolks, cheese, and pepper
Add the pasta to the pan with the cooked meats, turn off the heat, and add the whisked egg mixture. Work fast, stirring and adding the pasta water to loosen the sauce and emulsify it. This part is tricky- you want to keep it moving so it doesn't scramble the eggs and get chunky. It'll still taste good, but the texture will be thrown off, so keep stirring and make sure the heat is off.
Add more salt and pepper to taste, and anatra! You're done!
